Modern Pastries with a Franco-American Twist at Liberté

I’ve mentioned Liberté several times before on this blog, both with regards to its delicious bread and even more delicious (in my opinion) cream puffs. But I thought it was high time I explore the rest of what this bakery has to offer and why it’s become one of my faves in Paris.

Originally opened by Benoît Castel, one of the Paris food scene’s hottest names, Liberté sports an industrial look as well as some indoor seating – a rarity for pastry shops in Paris. While Castel departed last year to open his own shops, Liberté is still going strong.

Liberté’s pastries are best described as pure versions of classics: the mostly individually-sized cakes bring out the best in traditional French recipes without the preservatives, binders, and fancy touches that became so popular when pastries were industrialized in the latter half of the 20th century. These little tartes Tatin are topped with a generous amount of silky caramelized apple.

The cheesecake – which has become a popular American import ever since the American woman best known to all as simply “Rachel” started making it – is a bit lighter than the New York version I’m used to but no less delicious.

They also have delicious flan (French flan pâtissier, which is more solid than Spanish versions and comes in a pie crust), chocolate lava cake, and millefeuille which, as you can see in the corner of that cheesecake photo, have done away with the royal icing that was once so popular to show off simple pastry cream and buttery pâte feuilleté.

Located just a step away from the Canal Saint-Martin, Liberté is a popular address for locals of the 10th, but I personally don’t mind the 40 minute commute for some of these treats.

(Including a cream puff for the road).

Liberté - 39 Rue des Vinaigriers, 75010